Looking for a fun new muffin that the kids will LOVE? Try the combo of blueberry and banana–and don’t skimp on the crumble topping. Double batches freeze well!
This winter has hit us like a ton of bricks. 7 snow days in 2 weeks, 2-hour delays, Ice storms, power outages….you name it, it’s been in Michigan in the past month.
With this crazy new schedule, my meal plans have gone out the window and I’ve gotten way off track. Once you get off track, it’s so hard to get it back…don’t you think? For our budget and my sanity, I’ve been focusing on Sunday Prep days. I like to chop and prep items, plus organize our week.
I like these muffins for breakfast, lunch boxes and snacks. These muffins can easily be doubled for the freezer! When I’m packing the lunches, I just pull one out of the freezer and pack it. My girls say they’re perfect by noon!
You can use fresh or frozen blueberries, I tend to prefer fresh if you can get them cheaply. They will burst in the muffins at bit, but don’t worry. If you don’t like bananas, just add extra blueberries! Strawberries would be delish, too! The banana blueberry combo is a favorite of mine, though.
The batter for these muffins is quite thick, so don’t be alarmed. I like to use a muffin scoop or 1/4 measuring cup–just spray it beforehand with cooking spray!
The crumble topper isn’t necessary, but HELLO!, why not?! For mini-muffins, it can be a bit tricky to get on top, but just use a teaspoon and press down the crumble a bit after.
Has your winter been crazy, too? I know there is an end in sight…but MAN it’s been a doozy!
What are your favorite type of muffins?